Beans with vegetables

Soak the beans overnight and boil until soft. Leave a couple of glasses of broth.

Cut the carrots into cubes.

Cut the onion into cubes too.

Add half a glass of water to the pan and simmer over low heat. If the vegetables are not juicy enough, more water may be needed. The main thing is that there is not too much water and that the vegetables are not boiled, but simmered under the lid.

When the onions and carrots have become soft (it took me about 40 minutes), add the boiled beans to them. Dilute with the broth left from the beans, about 1.5 cups. The liquid should be one centimeter below the level of the vegetables.

Add tomato paste, salt, sugar and all spices. Let it boil and simmer for 20 minutes. At the end add vinegar.

Stir, fill the jars while hot, seal immediately and wrap in a blanket until cool.